Cranberry Cream Cheese Crumb Pie — Easy Cranberry Pie for the Holidays
I fell in love with Cranberry Cream Cheese Crumb Pie the first time I served it at a chilly family Thanksgiving. Between the bright-tart cranberries and the silky cream cheese layer, every slice felt like a little celebration — and the crunchy pecan crumb on top? Pure comfort. Growing up, my grandmother would tell stories about cranberries being a native North American crop used by Indigenous peoples and early settlers, especially for festive dishes; this pie feels like a modern, cozy continuation of that tradition. If you love creamy, comforting desserts that still feel a bit festive, this is one to keep in your repertoire — and if you’re exploring more creamy treats, you might enjoy browsing our Creamy & Comfort collection for inspiration.
Who is this recipe for?
- This recipe is perfect for holiday hosts, busy parents who want a make-ahead dessert, and anyone who enjoys a mix of creamy filling and crunchy topping.
Core ingredients overview:
- This pie combines a pre-made pie crust, a smooth cream cheese-sour cream filling, a tart cranberry layer sweetened with granulated sugar, and a buttery pecan crumb topping made with brown sugar and flour.
Tools & Ingredients
Tools
- 9-inch pie dish (if your pre-made crust isn’t fitted)
- Oven
- Mixing bowls (small and medium)
- Electric mixer or sturdy whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet (optional, to catch drips)
- Knife and cutting board
Ingredients (with benefits)
- 1 pre-made pie crust – saves time and provides a reliable, flaky base.
- 8 oz cream cheese, softened – gives a rich, creamy texture and tangy flavor.
- 1 cup powdered sugar – sweetens smoothly without graininess.
- 1 cup sour cream – adds tang and helps the filling set silky and smooth.
- 1 cup fresh or frozen cranberries, chopped – provides bright acidity and classic holiday flavor.
- 1/2 cup granulated sugar – balances the tartness of the cranberries.
- 1 teaspoon vanilla extract – enhances overall flavor with warm, aromatic notes.
- 1 cup pecans, chopped – delivers crunchy texture and toasty, nutty richness.
- 1/2 cup all-purpose flour – helps bind the crumb topping for structure.
- 1/2 cup brown sugar – gives the topping a deep, caramel-like sweetness.
- 1/4 cup butter, melted – provides moisture and helps the crumb topping brown nicely.
(If you enjoy both savory and sweet creamy dishes, a rich pasta like this tortellini recipe pairs well with holiday menus.)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and free of lumps.
- Add in the sour cream and vanilla extract, mixing well until fully incorporated.
- Spread the cream cheese mixture evenly into the bottom of the pre-made pie crust.
- In another bowl, mix the chopped cranberries and granulated sugar; pour this cranberry mixture over the cream cheese layer, spreading gently.
- In a separate bowl, combine the chopped pecans, all-purpose flour, brown sugar, and melted butter to create the crumb topping. Mix until crumbs form and hold together when pressed.
- Sprinkle the crumb mixture evenly over the cranberries, covering the pie.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is set.
- Allow the pie to cool on the counter, then refrigerate for at least 2 hours before serving to let the filling firm up.
FAQ
Q: Can I freeze this recipe?
A: Yes. Wrap the cooled, uncut pie tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: What can I use instead of pecans?
A: Walnuts or almonds work well as substitutes; they offer a similar crunch and toasty flavor. You can also use oats mixed with nuts for a different texture.
Q: Can I use canned cranberries or jam instead of fresh/frozen cranberries?
A: Fresh or frozen chopped cranberries give the best texture and tartness. If you use jam, reduce the granulated sugar in the cranberry layer because jams are already sweetened.
Q: Can I make this ahead of time?
A: Yes. Make the pie and refrigerate for up to 2 days before serving. Add the crumb topping shortly before baking if you want the crunch to be extra crisp.
Tips & Tricks
- Use softened (not melted) cream cheese for the smoothest filling; bring it to room temperature before mixing.
- If using frozen cranberries, no need to thaw completely — chopping while partially frozen is easier and keeps the fruit from getting mushy.
- Press the crumb topping firmly so it bakes into clusters that hold together when sliced.
- For extra shine and sweetness, brush the crumb with a tablespoon of honey or maple syrup before baking.
(For more creamy dinner ideas to pair with this dessert, check out this creamy sun-dried tomato and chicken fettuccine.)
Conclusion
If you want additional versions or inspiration, these resources are helpful:
- Try this Cranberry Cream Cheese Crumb Pie variation on Food.com for another classic take: https://www.food.com/recipe/cranberry-cream-cheese-crumb-pie-100920.
- For step-by-step photos and tips, see the Taste of Home guide here: https://www.tasteofhome.com/recipes/cranberry-cheese-crumb-pie/.
- If you’re curious about a creamy twist or a slightly different crumb, Cooking With Carlee offers a lovely rendition: https://cookingwithcarlee.com/creamy-cranberry-crumb-pie/.
Enjoy this Cranberry Cream Cheese Crumb Pie — share it with family and friends! Always add
tag after Directions.
Cranberry Cream Cheese Crumb Pie
Ingredients
- 8 oz cream cheese, softened For a rich, creamy texture.
- 1 cup powdered sugar Sweetens smoothly without graininess.
- 1 cup sour cream Adds tang and helps the filling set smoothly.
- 1 cup fresh or frozen cranberries, chopped Provides bright acidity; fresh is preferred.
- 1/2 cup granulated sugar Balances the tartness of the cranberries.
- 1 teaspoon vanilla extract Enhances flavor with warm, aromatic notes.
- 1 cup pecans, chopped Delivers crunchy texture and nutty richness.
- 1/2 cup all-purpose flour Helps bind the crumb topping.
- 1/2 cup brown sugar Provides deep caramel-like sweetness.
- 1/4 cup butter, melted Provides moisture and helps brown the topping.
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and free of lumps.
- Add in the sour cream and vanilla extract, mixing well until fully incorporated.
- Spread the cream cheese mixture evenly into the bottom of the pre-made pie crust.
- In another bowl, mix the chopped cranberries and granulated sugar; pour this mixture over the cream cheese layer, spreading gently.
- In a separate bowl, combine the chopped pecans, all-purpose flour, brown sugar, and melted butter to create the crumb topping. Mix until crumbs form and hold together when pressed.
- Sprinkle the crumb mixture evenly over the cranberries, covering the pie.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is set.
- Allow the pie to cool on the counter, then refrigerate for at least 2 hours before serving.
